Skinny Chocolate Peanut Butter "Nice" Cream (GF/V/No Refined Sugar)
Ingredients
- 4-5 ripe bananas, sliced and frozen
- 1/2 cup (120g) almond milk (or any other non-dairy milk)
- 1/2 cup (128g) peanut butter (natural) split, separated out in 1/4 cups – we used Jiff Natural PB
- 4 Tbsp (21g) unsweetened cocoa powder
- Optional toppings: almonds, pecans, walnuts, shredded coconut, sprinkles, etc.
Instructions
- Add your frozen ripe bananas and almond milk to a blender and pulse until smooth.
- Add in 1/4 cup of your peanut butter and cocoa powder. Blend until you have a smooth consistency.
- Once blended, pour half of your mixture in to an airtight container that can be covered (we used a bread loaf pan and then covered it with saran wrap then foil for extra coverage). We heated up our remaining peanut butter for about 30 seconds then drizzled half of it on top of our mixture. Then add remaining ice cream and then drizzle again with remaining peanut butter.
- Cover and place in the freezer for at least 4-6 hours (or overnight) to chill.
- Once chilled, remove from freezer and enjoy right away! If you are saving it for later, simply let the ice cream thaw out on the counter at room temperate for about 15-20 minutes before serving.